Vols au Vent – Daring Bakers

Sep 27, 2009 By Cheri in Creamy, Daring Bakers, Fruit, Pastries, Sweets, Thanksgiving 27 Comments Tags: cranberry, pastry cream, puff pastry, rum, thanksgiving, vols au vent

The September 2009 Daring Bakers” challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

I must admit that I was petrified going into this challenge. My first year of marriage I tried to make croissants from scratch for my parents who were coming to visit. After hours and hours (probably more like days back then) of slaving away at it, they turned out to be hard, tooth breaking, croissant shaped, lumps. I was devastated. Since then I have found a new and easier croissant recipe that does not require all the rolling and folding, which made me quite happy, but now I had to face my fears straight on.

Although, I know that I have a lot more to improve on with my puff pastry making skills, I am proud to say that I have no broken teeth and that they were even a little flaky. Gasp! I will be posting the full story of all my trials and tribulations with the puff pastry recipe tomorrow. But, for now I am going to enjoy the rest of my weekend.

I filled my Vols-au-Vent with Vanilla Bean Cranberry Sauce and Rum Pastry Cream. There were some major faults in the recipe I was making, which became quite apparent when my pastry cream turned out like scrambled eggs. I promptly whisked in an extra cup of milk which brought it back to the proper consistency. I also found the cranberries had a little too much rum for my liking, so I would cut it down by half.

This is a perfect dessert for my mother and all of those who prefer tart or bitter over sweet, because there is really nothing sweet about this dessert. Although, it still makes a wonderful ending to a warm meal.

Vols-au-Vent with Vanilla Bean Cranberry Sauce and Rum Pastry Cream

1 pckg. Puff Pastry (or 1/3 recipe puff pastry)

Vanilla Bean Cranberry Sauce

Rum Pastry Cream

Egg wash (1 egg yolk + 1 Tbsp water)

On a lightly floured surface, roll the puff pastry dough into a rectangle about 1/8 to 1/4 inch thick. Transfer it to a baking sheet and refrigerate for about 10 minutes before proceeding with the cutting.

For smaller, hors d”oeuvre sized vols-au-vent, use a 1.5” round cutter and for larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter. Make clean, sharp cuts and try not to twist your cutters back and forth or drag your knife through the dough. Half of these rounds will be for the bases, and the other half will be for the sides.

Using a ¾-inch cutter for small vols-au-vent, or a 2 to 2.5 inch round cutter for large, cut centers from half of the rounds to make rings. These rings will become the sides of the vols-au-vent, while the solid disks will be the bottoms. You can either save the center cut-outs to bake off as little “caps” for you vols-au-vent, or put them in the scrap pile.

Dock the solid bottom rounds with a fork (prick them lightly, making sure not to go all the way through the pastry) and lightly brush them with egg wash. Place the rings directly on top of the bottom rounds and very lightly press them to adhere. Brush the top rings lightly with egg wash, trying not to drip any down the sides (which may inhibit rise). If you are using the little “caps,” dock and egg wash them as well.

Refrigerate the assembled vols-au-vent on the parchment lined baking sheet while you pre-heat the oven to 400ºF (200ºC). (You could also cover and refrigerate them for a few hours at this point.)

Once the oven is heated, remove the sheet from the refrigerator and place another sheet of parchment over top of the shells. This will help them rise evenly. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce the oven temperature to 350ºF (180ºC), and remove the parchment sheet from the top of the vols-au-vent. If the centers have risen up inside the vols-au-vent, you can gently press them down. Continue baking (without parchment) until the layers are golden, about 15-20 minutes more. (If you are baking the center “caps” they will likely be finished well ahead of the shells, so keep an eye on them and remove them from the oven when browned.)

Remove to a rack to cool.

Put a small amount of Vanilla Bean Cranberry Sauce into the Vois-au-Vent and top with Rum Pastry Cream.

*For additional rise on the larger-sized vols-au-vents, you can stack one or two additional ring layers on top of each other (using egg wash to “glue”). This will give higher sides to larger vols-au-vents, but is not advisable for the smaller ones, whose bases may not be large enough to support the extra weight.

*Although they are at their best filled and eaten soon after baking, baked vols-au-vent shells can be stored airtight for a day.

*Shaped, unbaked vols-au-vent can be wrapped and frozen for up to a month (bake from frozen, egg-washing them first).

Vanilla Bean Cranberry Sauce

adapted from Sugar

2 cups cranberries, fresh or frozen

6 Tbsp. water

3/4 cup sugar

1 vanilla bean (or 1 tsp. extract)

1/2 tsp. cinnamon

2 Tbsp. rum, optional (I would do 1 Tbsp)

Place cranberries, water, sugar and cinnamon in a small sauce pan. Split vanilla bean in half and scrape seeds into cranberries, add the scraped out vanilla pod. Bring to a simmer and stir occasionally, until most of the cranberries have burst (about 15-20 min.). Scrape into a clean bowl, removing vanilla bean, and stir in rum. Cover with plastic wrap directly on the surface of the cranberries to prevent a film forming on top. Refrigerate until serving.

Rum Pastry Cream

adapted from Sugar

2 cups milk (the original called for 1 cup)

1 tsp. vanilla extract

4 egg yolks

2 Tbsp. sugar

2.5 Tbsp. cornstarch

dash salt

1 1/2 Tbsp. unsalted butter

1 Tbsp. rum, optional

2 Tbsp. whipping cream

Place milk and vanilla in a medium sized saucepan and bring to a simmer over medium heat. Whisk together egg yolks, sugar, cornstarch and salt in a separate bowl. Gradually add milk to egg mixture, whisking constantly until all is incorporated. Pour mixture back into the pot and bring back up to a simmer, whisking constantly. Once thickened, remove from heat and whisk in butter and rum. Pour into a clean bowl and cover the pastry cream with plastic wrap directly on the surface. Chill completely. Whip cream to medium firm peaks and fold into pastry cream. Refrigerate until serving.

* I just whip the cream by hand. It is such a small amount it does not take long, as long as the whisk, bowl and whipping cream are all very cold.

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Basil & Prosciutto Chicken Cordon Bleu

Sep 25, 2009 By Cheri in GF Mains, Gluten Free, Main Dish, Pork, Poultry, Valentine's 14 Comments Tags: basil, bleu, chicken, cordon, prosciutto, valentines

This is the recipe that first opened my eyes to using fresh basil, actually any fresh herb. It made me realize that nothing beats the real thing. Which is true of all foods, in my opinion. The flavours are so much richer and add so much more pizzaz when you use fresh herbs over dried, in most cases. I now have a basil plant growing in my house and I am trying desperately to keep it alive despite my black thumb. Now I just have to find more ways to use it. For, man cannot live on Cordon Bleu alone (although I might like to).

This dish tastes high class without the massive bill or hours of preparation. You may not have everything on hand but it is worth a run to the grocery store. Prosciutto should be easily found in the deli section, just make sure to ask for the thinest slice possible. You can sub another kind of deli ham if needed, but prosciutto is like the bacon of luncheon meats and who wants regular ham when you can have bacon! Plus, you only need as many slices as servings you are making so it should not be too expensive.

Anybody have some favourite uses for fresh basil? (besides pesto) :)

Chicken Cordon Bleu

adapted from Rachael Ray

4 chicken breasts

4 slices prosciutto

1 cup shredded cheese

A handful of chopped fresh basil

Butterfly chicken and pound very thin (1/4 inch). Sprinkle with salt and pepper.

Layer prosciutto, cheese and a sprinkling of basil on top.

Roll up lengthwise and secure with toothpicks or baking twine. *

Preheat a large pan over med-high heat. Add some oil and sear the chicken on all sides until crisp. (Do not cook through this is only to get the outside crispy)

Place in a 9×13 pan and bake for 15 min at 425ºF (220ºC), or until chicken is cooked through.

Serves: 4

* When I am just making this for my family I do not bother with the toothpicks or twine. I just wrap it up and stick it in the pan seam side down first so that it sears shut.

** Slice the chicken at a sharp angle for a pretty presentation.

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Next week I am starting my (Canadian) Thanksgiving countdown! So, expect lot”s of goodies to include in your Thanksgiving spread.

Southwestern Ranch Dressing

Sep 23, 2009 By Cheri in Condiments, GF Sides, Gluten Free 6 Comments Tags: dressing, ranch, southwestern, tex mex

When I was pregnant with my son I had major cravings for Mexican food and citrus fruits. The citrus fruits made sense as I must have been needing the vitamin C, but I have no idea what brought on the Mexican cravings. At least I wasn”t craving chalk as I”ve heard some women (particularly teachers) do. :) Ah, the unexplained occurrences that occur in a woman”s body when she is pregnant. Since then my love for everything Tex Mex has not really waned, the problem is I can only handle the spice so much. My body craves what it cannot handle. This Southwestern Ranch Dressing is a good proxy for me because it has all those mexican flavours without too much heat. Not only that, but it gets me eating veggies which always seem to have trouble finding their way onto my plate.

This is better then any Southwestern Dressing I have tried. The bottled stuff just doesn”t cut it for me and I am always left disappointed. The flavours in this dressing were exactly as always I imagined it should be. The smokiness from the cumin and a little spice from the jalapeno and hot pepper sauce add such a wonderful warmth and depth of flavour that is distinctly Tex Mex, while the dill, parsley and garlic powder make it undesputably a ranch dressing. I have made this often since discovering the recipe and will continue to, as it has replaced the old “boring” ranch dressing in my house.

What is your all time favourite dressing that helps give the veggies a shove onto your plate?

Southwestern Ranch Dressing

adapted from RecipeZaar

1/2 cup mayo

1/2 cup sour cream

2 Tbsp. milk

1 Tbsp. white vinegar

2 tsp. canned jalapeno, minced

1/4 tsp. onion powder

1/2 tsp. dried parsley

1/4 tsp. hot pepper sauce

1/4 tsp. salt

1/4 tsp. paprika

1/2 tsp. dried dill weed

1/8 tsp. cayenne pepper

1/2 tsp. cumin

1/4 tsp. garlic powder

1/4 tsp. black pepper

Whisk all ingredients together in a bowl until well blended.

Refrigerate at least 4 hours before serving so that the flavours can meld.

Makes: 1 cup

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This post was featured on Examiner.com.

Butterscotch Apple Crisp

Sep 18, 2009 By Cheri in Breakfast, Fall, Fruit, Pastries, Sweets 17 Comments Tags: apples, butterscotch, crisp, Fruit

I”ve been having one of those weeks. You know, the one where you hit the floor at 5:30 in the morning after tripping over your sons safety gate, or send your fresh pizza flying while giving yourself a matching pair of second degree burns. Yeah, it”s been one of those weeks. Thankfully it is Friday and I am eagerly awaiting the start of a new week, hoping for the absence of pinched fingers, banged heads, and stubbed toes.

I wish I had a slice of this Butterscotch Apple Crisp to drowned out my bruises. Unfortunately, I will have to be satisfied with drooling over this photo that I took while visiting my parents in Canada. You see, Jello Instant Pudding has yet to be discovered here in Norway (by me). The likeliest candidate I have found so far are these sticky puddings, which don”t have me convinced just yet. But perhaps, after a little testing.

I normally like to make most of my foods from scratch. But, sometimes there is just no substitute for the instant pudding packages. Plus, it is just so darn tasty. The recipe calls for a 7×11 pan but I have often used a 8×8 pan with great results.

Butterscotch Apple Crisp

adapted from TasteofHome

4 cups tart apples, peeled and sliced

1/2 cup packed brown sugar

1 Tbsp. flour

1/2 cup water

1/4 cup milk

1/2 cup quick-cooking oats

2/3 cup flour

1 (4 serving size) pckg. cook-and-serve butterscotch pudding mix (I often used instant)

1/4 cup sugar

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 cup cold butter, cubed

Layer the apples in an ungreased 7×11 inch pan (or 8×8 if need be).

Whisk together brown sugar, 1 Tbsp. flour, water and milk. Pour over apples.

In a separate bowl combine oats, 2/3 cup flour, butterscotch pudding mix, sugar, cinnamon, and salt. Cut in butter until crumbly. Sprinkle over apples.

Bake at 350 for 45- 50 min. until apples are cooked through and topping is golden brown.

Serves: 8

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How About Them Apples

Sep 16, 2009 By Cheri in Fall, How-to's, Kids, Snacks 4 Comments Tags: apples, Fruit, fun food, Kids, puzzle, snacks

I am finally getting used to the idea of fall. I may even be a teensy weensy bit excited about it. Normally I do look forward to each season by the time it hits, but this year it has been a bit of a struggle. The colors are now starting to change, a cool refreshing breeze is in the air and people are getting into their kitchens and baking up a storm, myself included. So, what is there not to get excited about, right?

Whenever I think of fall, I think of school. And, whenever I think of school, I think of apples. How cliche is that? You would think I would think of apples merely because they are in season. I never gave my teachers any apples growing up and it wasn”t even my favourite fruit to bring in my lunch box. That really goes to show how much we are affected by “propaganda.” As a general rule a great way to get kids to eat their fruits and veggies is to make them fun. And, most fruits and veggies are easy to cut into different shapes to trick kids into thinking that it is actually enjoyable to eat them. So far my son has no trouble eating anything and everything under the sun, he even ate these Indian Dosas with a smile on his face. I am thinking that I may not have to try too hard with him. But, that doesn”t mean that I won”t be making these apples just for fun.

These Puzzle Apples would be great to put in your child”s lunchbox. They might possibly even be quite proud to show these off to their friends. Which means extra points for Mom (or Dad). They will get a little brown but if you sprinkle them with lemon juice it should help the oxidization to slow down. Placing the apple back together after cutting and wrapping in seran wrap should help slow down the browning as well. So how do you make these browning beauties you ask? Here”s the lowdown:

I am finally getting used to the idea of fall. I may even be a teensy weensy bit excited about it. Normally I do look forward to each season by the time it hits, but this year it has been a bit of a struggle. The colors are now starting to change, a cool refreshing breeze in the air and people are getting into their kitchens and baking up a storm, myself included. So, what is there not to get excited about? right

These Puzzle Apples would be great to put in your child”s lunchbox. They might possibly even be quite proud to show these off to their friends. Which means extra points for Mom (or Dad). They will get a little brown but if you sprinkle them with lemon juice it should help the oxidation to slow down. Placing the apple back together after cutting and wrapping in seran wrap should help slow down the browning as well. So how do you make these browning beauties you ask? Here”s the lowdown:

Using a pairing knife make one cut from the stem halfway down the apple. Turn the apple a 1/4 turn and cut again at a 90 degree angle from the first cut, making sure to go only half way down the apple.

Turn the apple over and making sure that the cuts are on the exact opposite side of the top, repeat the cutting process.

Turn the apple on it”s side and connect two of the cuts through the centre, cutting horizontally across the apple, making sure to go right through to the middle of the apple. Skip one space and repeat on opposite side.

Pull the apple apart gently. If there is any resistance go over the cuts again with your pairing knife making sure all the cuts go right through to the centre of the apple. Finito!

What is your favourite way to get kids to eat their fruits and veggies?

Indian Dosas – Daring Cooks

Sep 14, 2009 By Cheri in Daring Cooks, Main Dish, Meatless 28 Comments Tags: beans, chickpeas, coconut, curry, dosas, garbanzo, indian, vegan

I love the Daring Kitchen. This group gets me making things that I would never have thought to try. I enjoy making authentic recipes from around the world and being stretched out of my comfort zone. Even if I make something that I probably won”t make again it is worth it to be able to say I gave it a shot or that I mastered something new.

These Indian Dosas are really quite simple to make. The list may be long but they take no time to whip up. The longest time was waiting for the sauce to simmer for 30 minutes. It was fun to do this challenge because I have not made much Indian food at home, and it was pretty much stress free. My husband and I are not the biggest fans of curry (which contributes to why I don”t make this kind of food often) so this is probably not a dish that I will make again. I know that a lot of other Daring Cooks loved these Dosas so if you do enjoy curry and Indian food I think you should give these a try. My favourite part was the filling, I even ate a little bit on some toast for lunch later that week. The leftovers of the sauce and filling far exceeded the pancakes, so unless you are going to eat this over rice or want to freeze half of it, I would make a smaller batch. Overall, it had a great quality taste, it was just a matter of preference.

This months Daring Cooks Challenge was hosted by Debyi of The Healthy Vegan Kitchen. She chose Indian Dosas from the refresh cookbook by Ruth Tal.

Indian Dosas

Dosa Pancakes

Curried Garbanzo Filling

Coconut Curry Sauce

1/4 cup grated coconut

1/4 cucumber, sliced

Fill the pancakes with the Curried Garbanzo Filling. Top with Coconut Curry Sauce. If desired sprinkle with coconut and serve along cucumbers.

Dosa Pancakes

1 cup flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. curry powder

1/2 cup soy milk

3/4 cup water

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.

Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter.

Curried Garbanzo Filling

5 cloves garlic, minced

1 onion, finely diced

1 carrot, peeled and finely diced

1 green pepper, finely diced

2 medium hot banana chilies, minced (I nixed these)

2 Tbsp. cumin

1 Tbsp. oregano

1 Tbsp. sea salt

1 Tbsp. turmeric

4 cups cooked or canned chickpeas (garbanzo beans)

1/2 cup tomato paste

Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce

1 onion, chopped

2 cloves garlic, minced

1/2 tsp. cumin

3/4 tsp. sea salt

3 Tbsp. curry powder

3 Tbsp. flour

3 cups vegetable broth

2 cups coconut milk

3 large tomatoes, diced

Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

Add the spices, cooking for 1 minute more. Add the flour and cook for an additional minute.

Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.

Let it simmer for half an hour.

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